Stir through vinegar, soy sauce, sherry, stock, chili flakes and sugar.
Dice the meat 2 cm and marinate for 20 minutes.
Cut the ginger into thin slices.
Peel the garlic, cut large cloves in half lengthwise. Sauté both in half of the oil until soft.
Cut cabbage into wide strips, peppers into lozenges. Remove the stems from the mushrooms and cut the heads into quarters. Drain the meat, reserving the marinade. Heat the remaining oil in a large frying pan until smoking hot. Stir-fry the meat in it for 1 minute.
Add the vegetables and fry for 1 minute.
Melt the cornstarch in the marinade, add and bring to a boil. Season with salt and sesame oil, ginger and garlic.
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